My PB + J

Luciously Light Lemon Cuppy-Cakes

Okay, so this recipe is actually my Grandmothers. As a kid if we were at my Grandparents house for any birthday celebration this would be the cake that we ate. All the kids loved it because the frosting was amazing and not like any cake you can buy. I have been meaning to try them as cuppy-cakes instead so here was my first attempt on re-creating my Grandmas legendary lemon cake.
For the cake:
  • I used store-bought white cake mix. However, next time I think I am going to try the recipe with homemade cake batter.
  • Make the batter according to recipe
  • Portion 24 muffin cups 2/3 with batter
  • Bake according to package, I baked mine for 18 minutes.

Ingredients:

  • Large package of Lemon Jell-O
  • Large container of Cool Whip
  • Large package of Jello-O Vanilla Pudding, made as directed.

While the cuppy-cakes are baking:

  1. In medium bowl dissolve lemon jell-o with 1 c. hot water, add 1 c. cold water once dissolved. (the box will say 2 cups of hot and cold water, I decreased the amount).
  2. Once the cuppy-cakes have been removed from the oven, immediately poke them with a toothpick over, and over to create holes for the jell-o to soak.
  3. Soak all the warm cuppy-cakes with the mixture. Be generous with this step, give the cuppy-cakes a minute to soak and then add more. You do not want them to be dry in some areas.
  4. Place the cuppy-cakes in the refrigerator to cool.
  5. Meanwhile, mix vanilla pudding and cool whip in a large bowl. Once thoroughly mixed, place back into cool whip container and place back in refrigerator.
  6. Once the cuppy-cakes are thoroughly cooled, place the frosting mixture into a large zip-lock bag or pastry bag.
  7. Frost the cuppy-cakes as desired.
  8. Enjoy!

Note: If you wanted to make this as a cake, use a rectangular pan and go through all the same steps. You will want to keep the cake or cupcakes in the fridge until you are ready to indulge!

Penne with Hot Italian Sausage

Yummers! Jim quoted this dish to be, “one of the best ones you have made”. The funny thing is, it was so simple. I guess men just like simple flavors in simple meals. Here ya go, a simple easy recipe for any night!

Ingredients:

  • 1 package JENNIE-O TURKEY STORE® Hot Lean Italian Turkey Sausage
  • 1 (16-ounce) package penne pasta, cooked and drained
  • 1/3 cup chopped sun-dried tomatoes, packed in oil
  • 1 cup refrigerated light Alfredo pasta sauce, heated
  • 1/2 cup pitted ripe olives
  • 1/4 cup shredded Parmesan cheese
  • 1 tablespoon chopped fresh Italian parsley

**Note, I halved the entire recipe to feed two. I cooked all the sausage and then put the rest in the freezer to add to another pasta dish for another night. 🙂

Directions:

  1. Cook sausage according to package directions.
  2. Cut sausages into 1/2-inch slices.
  3. Drain sun-dried tomatoes, rinse.
  4. Add cooked sausage, sauce, olives and sun-dried tomatoes to cooked pasta; toss to coat.
  5. Sprinkle with Parmesan and parsley.

Recipe Courtesy of: JENNIE-O TURKEY STORE®


Pesto and Ricotta Chicken with Tomato Vinaigrette

I am on a kick right now with pesto and I really didn’t want pasta and I really wanted to utilize the bbq. With that said this tasty recipe emerged. However, next time I make this I will alter the tomato vinaigrette to include pesto or basil in place of chives. For a quick, healthy, and full of flavor meal try this bbq supper.
Chicken:
  • 1/4 c. low fat ricotta cheese
  • 2 tbsp pesto sauce
  • 2 skinless, boneless chicken breasts
  • 1 tbsp olive oil
  • pepper

Tomato Vinaigrette:

  • 1/4 olive oil
  • 1 bunch of fresh chives
  • 2 roma tomatoes, chopped and seeded
  • juice and rind of 1 lime
  • salt and pepper to taste
  1. Mix together the pesto and ricotta in a small bowl until combined.
  2. Using a sharp knife, cut a deep slit into each chicken breast to make a pocket.
  3. Spoon the ricotta mixture into the chicken and reshape to close. I used toothpicks to keep the chicken closed.
  4. Place the chicken on a plate, cover and let chill for 30 minutes.
  5. Pour olive oil in food processor or blender, add the chives and process until smooth. Scrape the mixture and stir in the tomatoes, lime juice and rind. Season to taste.
  6. Brush the chicken with the olive oil and season with pepper.
  7. Grill on a fairly hot barbeque for about 6-8 minutes on each side, or until cooked through and tender.
  8. Transfer to serving plates, spoon over the vinaigrette and serve with smalll salad.

Crab Cakes with Roasted Veggies and Tangy Butter Sauce

After watching The Deadliest Catch: Best of Season 3 I had a huge craving for crab cakes. I have been trying to cut out a lot of fat so I opted to try this recipe from Cooking Light. They weren’t that bad, I think next time I will try them with a mango salsa instead of the tangy butter. If you love crab cakes give ’em a try, you won’t notice that you cut out the fat!

Crab cakes

  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped fresh parsley
  • 3 tablespoons light mayonnaise
  • 2 teaspoons Dijon mustard
  • 3/4 teaspoon Old Bay seasoning
  • 1/2 teaspoon Worcestershire sauce
  • 2 egg whites, lightly beaten
  • 1 pound lump crabmeat, drained and shell pieces removed
  • 1 1/2 cups panko (Japanese breadcrumbs), divided
  • 1 tablespoon olive oil, divided
  • Cooking spray

Vegetables

  • 21 baby carrots (about 12 ounces)
  • 5 small red potatoes, quartered
  • 4 medium shallots, halved lengthwise
  • 1/8 teaspoon salt
  • 8 ounces haricots verts, trimmed

Sauce

  • 2/3 cup fat-free, less-sodium chicken broth
  • 3 tablespoons chopped shallots
  • 2 tablespoons white wine vinegar
  • 2 1/2 tablespoons butter

Preparation

  1. To prepare crab cakes, combine first 7 ingredients in a medium bowl. Gently fold in crabmeat. Gently stir in 3/4 cup panko. Cover and chill 30 minutes.
  2. Divide crab mixture into 8 equal portions (about 1/2 cup each); shape each into a 3/4-inch-thick patty. Place remaining 3/4 cup panko in a shallow dish. Working with 1 patty at a time, dredge in panko. Repeat procedure with the remaining patties and panko.
  3. Heat 1 1/2 teaspoons oil in a medium nonstick skillet over medium heat. Coat both sides of crab cakes with cooking spray. Add 4 crab cakes to pan; cook 7 minutes. Carefully turn cakes over; cook 7 minutes or until golden. Repeat procedure with remaining 1 1/2 teaspoons oil, cooking spray, and remaining 4 crab cakes.
  4. Preheat oven to 450°.
  5. To prepare vegetables, leave root and 1-inch stem on carrots; scrub with a brush. Combine carrots, potatoes, and shallots in a small roasting pan. Coat vegetables with cooking spray; sprinkle with 1/8 teaspoon salt. Toss. Bake at 450° for 20 minutes, turning once. Coat haricots verts with cooking spray. Add haricots verts to vegetable mixture; toss. Bake an additional 10 minutes or until vegetables are tender.
  6. To prepare sauce, combine broth, shallots, and vinegar in a small saucepan; bring to a boil. Cook until reduced to 1/4 cup (about 4 minutes); remove from heat. Stir in butter. Serve with crab cakes and vegetables.
    Yield
    4 servings (serving size: 2 crab cakes, about 1 cup vegetables, and about 1 1/2 tablespoons sauce)

Recipe Courtesy of Cooking Light April 2008

Turkey Burgers

Jim has not eaten red meat in over two years so I have to get creative for some of my favorite comfort meals. This recipe comes from the weight watchers cookbook and it was fantastic! The burgers would also be great as meatballs or meatloaf. Give it a try, you won’t be disappointed!

Turkey Burgers

  • 3/4 lb ground turkey
  • 2 green onions chopped
  • 1 tablespoon soy sauce
  • 1 tablespoon ketchup
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/3 cup Monterrey jack cheese
  1. Mix the first six ingredients in a bowl. Blend in the cheese. (I opted to top the burgers with cheese instead).
  2. Form into four patties (mine made three)
  3. I grilled mine on the BBQ but you could cook them in a frying pan.
  4. Cook until done (roughly three-four minutes per side).
  5. Serve on hamburger buns with lettuce and tomato.

Recipe Courtesy of: Weight Watchers

Tortilla-Lime Chopped Salad

  • 5 leaves of Napa Cabbage
  • 8 leaves of Romaine Lettuce
  • 1/4 c. Tomato Basil Feta Cheese (I used regular because I had some to use-up).
  • 1/4 Tomato chopped
  • 1/2 Avocado chopped
  • 1/4 c. Crushed Tortilla Chips
  • 2 Limes, Juiced.
  • 1/4 Extra Virgin Olive Oil
  • 1/8 t. Kosher Salt
  • 1/8 t. Pepper
  • 1/8 t. Garlic Powder
  • Pinch of Sugar
  1. Thinly Slice Napa Cabbage and Romaine into strips.
  2. In a large bowl add the lettuces, feta, tomato and avocado.
  3. In a separate bowl combine the lime juice, salt, pepper, garlic powder, and sugar. Slowly drizzle in the olive oil until well combined.
  4. Toss over Salad and top with crushed tortilla chips.

Recipe Courtesy of: My Noggin!